5Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.

6Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

Expert Tips

If you only own 2 round cake pans, cover and refrigerate 1/3 of the batter while the other two layers bake. Remove the baked cakes from the pans and wash the pan before you bake the last layer.

For a quick garnish, top this pretty pink cake with fresh raspberries.

Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.